In a large bowl whisk together flour, sugar, baking powder, salt and nutmeg. In a medium bowl whisk together oil, egg, heavy cream and vanilla until combined. Add wet mixture to flour mixture and mix together until JUST combined. Do not over mix. Once combined, gently fold in blueberries. Batter will be thick, you want that.

Divide the batter between muffin cups. Note: (This recipe will make 10-11 muffins depending how much you fill each cup with. Fill any empty cups with 2 tablespoons of water to help all the muffins bake evenly). Sprinkle remaining sugar on top of each muffin.

Bake for 15-18 minutes or until tops are golden and a toothpick inserted in the middle comes out dry.